Instant Chili Lime Chicken Tacos
Prep Time
20 mins
Cook Time
5 mins
Natural Release
15 mins
Total Time
40 mins
Pressure Cooker (Instant Pot®) tacos are super quick and easy to make. The chili and lime give a burst of flavor to the tender chicken, which gets shredded for the tacos. The shredded chicken is very versatile and can also be used on salads, sandwiches, quesadillas and other recipes too.
Course:
Entrées, Sandwiches
Cuisine:
mexican
Keyword:
Chicken, Lunch, Sandwiches
Servings: 6 Makes 4 Cups Shredded Chicken
Calories: 286 kcal
Ingredients
- olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ⅛ teaspoon ground cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 pounds boneless skinless chicken breasts and legs
- 1 medium onion diced
- 2 cloves garlic crushed
- 1 cup chicken stock
- juice of 2 limes
- flour tortillas
Topping suggestions:
- lime wedges
- pico de gallo
- diced or sliced avocados
- grated cheese
- shredded lettuce
- sour cream
Instructions
-
Pre-heat the pressure cooker using the BROWN or SAUTÉ setting.
-
Combine the oregano, cumin, chili powder, cayenne pepper, salt and black pepper in a small bowl. Drizzle a little olive oil on the chicken pieces and rub the spice mixture on all sides of the chicken.
-
Add about 1 tablespoon of oil to the pressure cooker and brown the chicken in batches on both sides. Remove the browned chicken to a side plate.
-
Add the onion and garlic to the cooker and sauté for a few minutes, until lightly browned. Pour in the chicken stock and lime juice and scrape up any browned bits from the bottom of the cooker. Return the chicken to the cooker and lock the lid in place.
-
Pressure-cook on HIGH for 5 minutes.
-
Let the pressure drop NATURALLY and carefully remove the lid. Transfer the chicken to a cutting board and let it cool for a few minutes.
-
While chicken is cooling, return to the BROWN or SAUTÉ setting and simmer the sauce until it reduces and thickens to about ¾ cup.
-
Shred the chicken with two forks and return the shredded chicken to the pressure cooker with the reduced sauce. Toss to coat the chicken with the sauce and set the cooker to WARM.
-
Warm the tortillas by either popping them into a 350ºF oven wrapped in foil for about 10 minutes, or by frying each one in a little olive oil over medium-high heat for about 1 minute per side. Set up all your favorite toppings and let everyone build their own taco.
Nutrition Facts
Instant Chili Lime Chicken Tacos
Amount Per Serving
Calories 286
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 146mg49%
Sodium 720mg30%
Potassium 927mg26%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 50g100%
Vitamin A 285IU6%
Vitamin C 4.4mg5%
Calcium 28mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.